Guest guest Posted May 26, 2006 Report Share Posted May 26, 2006 Pepper and Eggplant Stacks This was very good, easy to prepare. From Prevention Magazine 1 cup finely chopped mushrooms 1 cup chopped roasted sweet red peppers 4 ounces goat cheese, crumbled (or substitute another cheese, such as peppered Monterey Jack) 2 tablespoons chopped sun-dried tomatoes 1 tablespoon chopped capers 2 garlic cloves, minced 1 tablespoon balsamic vinegar 1 tablespoon chopped fresh flat-leaf parsley 1 medium eggplant 1 tablespoon olive oil freshly-ground black pepper to taste In a small bowl, mix the mushrooms, red peppers, cheese, tomatoes, capers, garlic, vinegar, and parsley. Preheat the broiler. Coat the broiler rack with no-stick spray. Cut the eggplant into 4 lengthwise slices, about 1/2 to 3/4 inch thick. Brush both sides of each slice with the oil. Place on the broiler rack. Sprinkle with black pepper. Broil about 5 inches from the heat for 3 minutes per side. Remove the rack from the oven. Divide the mushroom mixture among the eggplant slices and spread it evenly to coat each piece. Broil for 2 to 3 minutes, or until the cheese has melted and the eggplant is tender. Serves 4. Sneak preview the all-new .com. It's not radically different. Just radically better. Quote Link to comment Share on other sites More sharing options...
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